Table Of Settings And Tips - Gaggenau VP 230 120 Instrucciones De Uso

Table of settings and tips

T a b l e o f s e t t i n g s a n d t i p s
Food
Meat and poultry
Beef steak, medium (2.5–3 cm)
Pork neck steak (2 cm)
Veal escalope, breaded (1.5 cm)
Strips of beef or pork (500–600 g)
Strips of poultry (500–600 g)
Minced meat (400 g)
Saddle of lamb, medium (1.5–2.5cm)
Turkey steak (1.5 cm)
Poultry liver (1 cm)
Fish and seafood
Fish fillet (1 cm)
(2 cm)
(2.5 cm)
Salmon steak (2.5 cm)
(3 cm)
Tuna steak, (2.5–3 cm)
Prawns (30 g each)
Scallops (30 g each)
Vegetables
Aubergines, sliced (400 g)
Mushrooms, sliced (400 g)
Carrots, julienne (400 g)
Potatoes, boiled, sliced (400 g)
Peppers, cut into strips (400 g)
Courgettes, sliced (400 g)
Onions or leeks, cut into rings (400 g)
Egg-based dishes and desserts
Fried eggs, scrambled eggs (3–4 eggs) 160–180 °C
Crêpes (x2)
Sliced fruit (200–300 g)
Banana in coconut (4 halves)
Temperature Cooking time
Sear at 230– Fry for 2 mins each side
240 °C
Continue cooking for
Continue cooking 6–11 mins
at 180 °C
210–220 °C 15–18 mins
190–200 °C 16–20 mins
230–240 °C 6–8 mins
180–190 °C 10–12 mins
230–240 °C 7–8 mins
Sear at 200 °C Fry for 2 mins each side
Continue cooking Continue cooking for
at 160 °C 4–6 mins
190–200 °C 8–15 mins
200–210 °C 3–5 mins
210–220 °C 5–7 mins
190–200 °C 7–10 mins
180–190 °C 15–17 mins
180–190 °C 15–17 mins
160–170 °C 18–20 mins
180–190 °C 17–20 mins
190–200 °C 8–10 mins
190–200 °C 4–8 mins
180–190 °C 6–8 mins
230–240 °C 10–12 mins
170–190 °C 6–8 mins
200–220 °C 7–10 mins
200–210 °C 4–6 mins
170–180 °C 4–6 mins
170–190 °C 5–7 mins
4–6 mins each side
180–190 °C 3–5 mins each side
180–190 °C 5–7 mins
180–190 °C 6–9 mins
Table of settings and tips
Comments
e.g. entrecôte, fillet steak, rump
steak. The steak is medium when
meat juice can be seen on the sur-
face.
Use enough oil to prevent the
breadcrumb coating from drying
out and burning.
Distribute the pieces of meat
evenly; they should not be touch-
ing.
Turn several times
e.g. perch, cod, basa, haddock,
place, monkfish, sole, pike-perch.
Salt the aubergines and leave to
stand for approx. 30 minutes
before frying. Then dry.
e.g. pineapple, apple, mango. Use
clarified butter for frying. Sweeten
with sugar or honey if desired.
en
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